Summer Squash/Zucchini Patties

This is a great way to sell zucchini to toddlers! These are more egg-y than pancake-y.

2 Tbsp. butter

1/4 c. flour, all-purpose

3 Tbsp. vegetable oil

2 eggs, lightly beaten

3 1/2 c. zucchini, coarsely grated

1/8 tsp. pepper, black

1/2 tsp. salt

Heat the butter/oil in a 12-in. skillet over moderate heat. Meanwhile, quickly mix the zucchini with the flour, eggs, salt and pepper to form a batter. Drop tablespoonful of batter into hot butter and oil to form 6 patties about 2 inches in diameter. Flatten each patty slightly with the back of a spoon. Cook the patties for about 4 minutes on each side, or until they’re golden brown and crusty. Remove them to a platter covered with paper toweling and set in a keep-warm (250 F) oven. Use the remaining batter cook 6 more patties in the same manner, adding more butter/oil to the skillet, if needed. Yum!